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    FTC 3 hours, now what?

    Posts: 32
    in EggHead Forum
    My 11lb butt finished a couple of hours earlier than I expected. I have had it in a cooler for the last 3 hours (FTC) and I'd like to hold it for another 1.5, that's when guests are arriving . At that time I was thinking about pulling it and throwing some in a crock pot on warm with a little vinegar sauce to keep it moist. Any suggestions on what I should do if anything between now and then? 
    LBGE- Charleston, SC 
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    • Posts: 14,544
      Yep. Carry on as planned. I sometimes wet a towel and microwave it in the FTC process. You will be fine. 
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    • Posts: 10,134
      I would do nothing between now and the time you need to pull it.

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 32
      You guys think it will still be warm when I pull it out of the cooler at 4.5 hours? 
      LBGE- Charleston, SC 
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    • Posts: 18,459
      If you prewarmed the towels and the cooler, it'll be too hot to touch. 
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    • Posts: 1,426
      theyolksonyou said:
      If you prewarmed the towels and the cooler, it'll be too hot to touch.         +1
      LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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    • Posts: 2,158
      edited July 2015
      theyolksonyou said:
      If you prewarmed the towels and the cooler, it'll be too hot to touch. 
      +2
      I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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    • Posts: 2,600
      All set, no worries. Have a cold one relax and wait for guests. Warm up your viniger sauce first just before sit down. All good. Potk butt cold in my opinion dipped in hot vinegar  sauce is almost as good. 
      Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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    • Posts: 32
      Thanks for the reassurance guys! No more stressing out! 
      LBGE- Charleston, SC 
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    • Posts: 14,544
      Hey wait a minute! You have two post going regarding this mythical pork butt, but nary a photo of said butt in sight???? I feel duped. Maybe a pic of the stuff when you remove from foil or fix a delicious Sammich?
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    • Posts: 32
      Definitely, I was already planning on it. In the mean time here's a couple from the cook...
      LBGE- Charleston, SC 
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    • Posts: 2,319
      Nice!
      Living the good life smoking and joking
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    • Posts: 6,239
      Push a probe therm into the meat in the foil pack. It will pull just fine till around 140F. At that point, the gelled collagen will start setting back up. If you let the temp go below 140, the meat will need re-heating for easy pulling, and that will mean more moisture loss. If  the meat is already around 140, drop it into a slow cooker. My preference is to throw in some extra gelatin at that point, but butter works OK. Water liquids don't help much. The meat doesn't re-absorb water. More fat and collagen can remedy the moisture loss, tho' the meat may be rather mushy.
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    • Posts: 14,831
      I was staring at the first pic thinking, man, that looks good! But why'd he use butcher's twine? Second pic explained it, of course. No need for the v-rack, IMO. I've never used one anyway.

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 960
      Leave the cooler in direct sun.  You'll be fine.  Works in Georgia!

      The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

      Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

      Cumming, GA

      Eggs - XL, L, Small

      Gasser - Blaze 5 Burner

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    • Posts: 140
      All you need to do is lower the temperature on the Egg to keep it warm until you are ready to cut it up

      Large Big Green Egg
      Weber Gold
      Old Smokey

      San Diego, Ca
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    • Posts: 1,426
      Did you taste before FTC?  Looks great, I'd eat that!
      LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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    • Posts: 1,691
      I've gone 4-5 hours in the cooler with no problem  Party on.  

      FWIW you probably did not need the v-rack.  Cook it right on the BGE grid
      XLBGE, Small BGE, Homebrew and Guitars
      Rochester, NY
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    • Posts: 32
      I ended up holding it in the cooler outside for about 6 hours before I pulled it. When I took it out it was still very warm and when I pulled it - it just melted apart. The meat slid right off of the bone and it was perfect. I was on the fence as to whether I would use the V rack or not and in the end I'm glad I did. It helped immensely when it came to moving the butt and I think it helped preserve the bark on the bottom. When it was done I just grabbed the rack with grill gloves to move it and to wrap it I just flipped the rack and dropped the butt right on to a large peice of foil. 
      LBGE- Charleston, SC 
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    • Posts: 335
      Good points about the V-Rack and bark Chuck!  Nice cook!
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    • Posts: 2,208
      ChucktownEggHead ..You did exactly what I have done every time for 1.5 years and results will be the same every time.    Only difference is that I don't use the rack....but you continue if that is what works for you.    I FTC every time I do a L&S, because I want to be done before time to eat, and I don't like taking chances on being late.   Great looking cook !   Great job !!  Welcome to the forum !!!

      Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

      TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

      I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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    • Posts: 1,208
      Nicely done!
      LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
      If it wasn't for my BGE I'd have no use for my backyard...
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    • Posts: 6,629
      Looks great
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 2,668
      Nice job.

       

      -SMITTY     

      from SANTA CLARA, CA

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    • Posts: 317
      Wow....that butt looks fantastic!  I can taste it from here.   :)
      I think it's time for another beer!
      BGEing since 2003
      2 Large BGEs 
      Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
      Living the dream in Wisconsin
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